Garlic Herb Lamb Chops with Creamy Mashed Potatoes
Ingredients
For the Lamb Chops
- 8 lamb chops (French-cut)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
For the Sauce
- 1 cup beef stock
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp butter
For the Mashed Potatoes
- 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup heavy cream
- Salt and black pepper, to taste
Instructions
- Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
- Mash the potatoes with butter and warm heavy cream until smooth. Season with salt and pepper. Keep warm.
- Pat the lamb chops dry and season generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare (or longer if preferred).
- Add the butter, garlic, thyme, and rosemary. Spoon the melted herb butter over the chops for 1–2 minutes.
- Remove the lamb chops and keep warm.
- In the same skillet, add the beef stock, balsamic vinegar, and honey. Simmer for 5 minutes until slightly thickened. Stir in 1 tablespoon of butter for a glossy finish.
- Serve the lamb chops over the creamy mashed potatoes and drizzle generously with the rich pan sauce.
- Garnish with fresh thyme and a grilled lemon half if desired.
